Cut the onion and potato in half and the carrot into 4 pieces.
Cut the chicken into 2 to 4 pieces, and pierce the skin side several times with a fork.
Start cooking the chicken skin side down in a dry frying pan. Brown both sides over high heat. Wipe off the excess oil that comes out of the chicken with paper towels.
When both sides are browned (don't brown too much) put all the ingredients marked ★ and ● into a wide pan. Arrange the ingredients so they don't overlap each other as much as possible.
Put a lid on the pan and simmer over low heat while occasionally turning over the ingredients.
Turn the heat off and leave the pan with the skin side down for at least 30 minutes, preferably overnight.
Heat up the pan just before serving, and transfer the solid ingredients only to a serving dish (leave the sauce in the pan).
Put the pan back on the heat and bring it to a boil, then stir in the katakuriko dissolved in water.
When the sauce has thickened, turn off the heat. Put the chicken, vegetables and boiled broccoli on the serving dish and pour the sauce over it.
Story Behind this Recipe
The inspiration for this recipe is when I thought, what if I tried cooking meat and vegetables in ponzu, which goes with just about anything. Ponzu already has lots of flavor so you don't need much else.
I don't simmer the broccoli together because I want to preserve the green color, but if you want it to absorb the sauce flavor you can do so. During Steps 3, 4 and 5 make sure to cook over low heat!! You can eat this right away when you are in a hurry, but it gets better the longer you can let it rest.